The Use of Waste Products from the Food Industry to Obtain High Value-Added Products—Volume II

Dear Colleagues,

Volume I of this Special Issue (https://www.mdpi.com/journal/foods/special_issues/EYDBU64HED) was a great success and gained the attention and interest of many scholars. We take the opportunity here to thank them for their contributions and support. As the topic continues to gain the attention of scholars and play a pivotal role, we are looking forward to the launch of Volume II. We hope that it will be as successful as Volume I and add significant value to the field.

The food industry is proliferating due to globalization and population growth, providing a wider variety of food products to meet the needs of consumers. The processing of both plant and animal raw materials generates a large amount of waste. Discarded solid and liquid materials are rarely used in the production chain and often serve as animal feed products. A large part of this waste remains unprocessed, which results in additional disposal costs for the plant, and increases the biological load of sewage. However, due to growing environmental concerns, intensive research must be carried out so that more food waste can be used to increase the added value of new food products. Consequently, this will lead to maximum benefits for the industry, environment, and consumers. Due to the increased awareness of both producers and consumers about ecological and sustainable development issues, there is a growing interest in the re-use of by-products or waste products of the food industry. Observing the number of scientific articles on this subject that have been written in the past 30 years, one can notice an exponential increase in the number of published papers, which highlights the importance and relevance of this topic. Food industry waste products can provide a whole range of substances that may improve the nutritional value and functionality of new products. They often contain significant amounts of protein, dietary fiber, fat, vitamins, and a whole host of other biologically active substances. Examples of such waste products that increase the nutritional value of new products are fruit and vegetable pomace, extraction meal or pulp, molasses, etc. These products can also be used as substrates for the production of dyes, vitamins, or a whole range of other biologically active substances. The possibilities of using a whole range of waste products to obtain high value-added products depend on the ingenuity and creativity of both scientists and food producers. Therefore, they face new challenges but, on the other hand, also new opportunities to obtain valuable products using waste products. This strategy perfectly fits the current trend of zero-waste technology and sustainable development.

Dr. Dorota Gumul
Dr. Stanisław Kowalski
Guest Editors

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• waste and by-products
• sustainable and zero-waste production
• isolation of active substances
• biofortification
• innovative and safe food
• intelligent packaging
• microbiological synthesis of new valuable compounds
• encapsulation of byproducts